Ingredients

Steps

• Preheat the oven to 140°C and sterilize the jars by washing and drying them inside the oven.
• Scrub the lemons clean and cut each into six long thin wedges.
• Pack the lemons tightly into the jars while layering them generously with salt.
• Insert the herbs and spices around the lemons and press down firmly.
• Top with a final layer of salt and seal the jars.
• Store in a cool dark place for three months while turning the jars daily.
• Refrigerate after opening and cover with lemon juice or olive oil to preserve.